Product development. F&B management.
Resume:
WORK EXPERIENCE
PRE-K TEACHER
TWINKLE STAR NURSERY - KUWAIT
August 2019 to Present
Following the British curriculum, teaching by playing and developing social skills. Responsible for running school holiday camps, ensuring curriculum is followed by making weekly planners. KITCHEN MANAGER
KITOPI KITCHENS - KUWAIT
May 2019 to August 2019
Managing daily operations in kitchen, completing checklists, ensuring highest standards of health and safety and cleanliness are followed. Ensuring customer satisfaction is met by following strict brand specifications. Assisting in administrative organization and setting up a SOP for Kuwait market. PRE-K TEACHER
REBORN ACADEMY - KUWAIT
September 2018 to May 2019
Following the IB system I teach general English (Zoo phonics), Math, Art & PYP to the children with ages 3 – 4 years old. I also tutor students from the school after hours to help them be at the level they are required to be. Mostly these students are KG 2 students and their ages range from 5-6 years old OPERATIONS SUPPORT MANAGER
BLAZE PIZZA MIDDLE EAST - KUWAIT
March 2018 to September 2018
Fulfilling the same duties as mentioned below, with the addition of Blaze Pizza, where I performed the same duties for both brands.
NASHA-LEIGH
BROUWER
F&B management / product development / teacher
Kuwait 32001
************@*****.***
I am a diligent, hard working professional, proficient in multiple careers, and still learning to grow. I am always willing to take on a challenge and learning something new. My numerous years as manager enables me to work well in groups and naturally take the lead. #readytowork
GENERAL MANAGER/ CULINARY MANAGER
IHOP MIDDLE EAST (KUWAIT)
January 2017 to March 2018
Initially promoted to GM, I have been working as the brand's Culinary manager. My main responsibilities are menu development, product development, recipe card creation & adjustment, costings on new and existing items, updating of current SOP's from host brand and locally, creating SOP's & Managers guides, GOLD system updates, AIMS hierarchy update, POS updates, contact between Supply Chain, Cost control and MDMT and the rest of the brand, requesting of new products, testing and feedback and liaising with different markets in regards to new and existing products, liaising with CPF in regards with new products or re-development of products to improve brand efficiency and food cost, assisting with any Head Office related issues with the AM's (costings, recipe files, etc.), Label machine updates and shelf life charts, home delivery project leader for the brand, setting up OCIMS, TalabatGO and Ubereats. Also responsible for the food styling of new menu items, liaising with marketing in regard to new menu printing, updates etc. Helping with training of new products from time to time. Project lead for the VAT implementation for UAE & KSA. Project lead for the Calorie Count project (yet to be implemented). Reference: Paul Cooper, Business Director, IHOP. (Contact information available on request). ASSISTANT RESTAURANT MANAGER
IHOP MIDDLE EAST (KUWAIT)
May 2015 to January 2017
Daily tasks included H & S checks, temperature control, food quality control, team briefings, staff hygiene check as well as over all store cleanliness and functionality. I was also part of the store opening team where I helped with the setup and training of new staff members. Always keeping food cost in mind, wastages and following of SOP's was of my main concern and I worked very closely with my GM to achieve all goals set for our location and ultimately our brand. I ran many shifts on my own, handling rushes and slow periods equally well. Reference: Leon Erasmus, Area Manager, IHOP. (Contact information available on request). SENIOR RESTAURANT MANAGER
THE BROKEN POT CASUAL DINING
December 2012 to May 2015
SOUTH AFRICA)
As senior manager, my duties included, but was not limited to: stock take, costing on menu, new menu development, liaising with host brand in terms of training of BOH staff, hiring of new staff, monthly pay roll, checking and updating any purchases through petty cash, banking, training of new FOH staff, setup of POS systems, marketing strategies, special occasion setup of restaurant, occasional outside catering, menu planning for special occasions like Sunday lunch, Christmas Lunch, etc. Staff and management schedules. Training of junior managers. Reference: Hermann Du Plessis, Owner, The Broken Pot. (contact information available on request). GENERAL MANAGER
OLD IMPERIAL INN RESTAURANT & ACCOMODATION
May 2012 to November 2012
SOUTH AFRICA)
Being a very small business, I started as a server for their opening evening where I was asked to stay on permanently. Soon I was asked to take over as the General Manager where I took care of the restaurant (cooking, bar tending and serving) as well as some aspects of the accommodation
(bookings, special catering needs, receiving of guests, etc.). I was then entrusted with working with the petty cash and was relied on for any of the financial goings of the restaurant, which included purchasing stock, liaising with suppliers for accounts and assisting with the pay roll. EDUCATION
HIGH SCHOOL DIPLOMA in Physical Sciences
FERDINAND POSTMA HIGH SCHOOL
2010
SKILLS
cooking (10+ years)
Excel (5 years)
menu planning (4 years)
Organizational skills. (10+ years)
training (5 years)
LINKS
http://linkedin.com/in/nasha-brouwer-04b75415b
ADDITIONAL INFORMATION
SKILLS
• Basic cooking skills. • Organizational skills.
• Costings on new menu items. • Food styling, novice.
• Staff training and store set up. • Menu planning & development.
• Excel skills, intermediate. • Analyzing reports.
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